Title: Crab Gumbo
Categories: Fish Soup
Yield: 6 Servings

1	lb	Crabmeat
1	md	Onion; chopped
1	lg	Stalk celery; chopped
1	cl	Garlic; finely chopped
1/4	c	Margarine or butter; 1/2 stick
6	c	Canned whole tomatoes; Three 1-pound cans; or equivalent
1	pk	Frozen okra; (10 oz)
1		Bay leaf
2	ts	Salt
1	ts	Sugar
1/2	ts	Whole thyme
1/4	ts	Chili powder
1/4	ts	Pepper
3	c	Hot cooked rice

Recipe by: The Maryland Seafood Cookbook.

Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion, celery and garlic in butter or margarine until tender. Add tomatoes, okra and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through. Serve over hot cooked rice.

Formatted for you by: Bill Webster By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997

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